Other
Parma ham
Italian dry-cured ham from the Parma region, the hind leg of a pig salted and aged in air, without smoking. Prosciutto di Parma is the protected version.
Origin
Cured in the hills around Parma.
Flavour
Salty, sweet, and silky.
How to use it
Slice it thin and serve it at room temperature, or wrap it around fruit.
Storage
Refrigerate, wrapped. Eat an opened pack within a few days.
Recipes using it
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